These Cinnamon Swirl Butter Swim Biscuits are over-the-top DELICIOUS! They’re fluffy and rich with a yummy dose of cinnamon and a decadent cream cheese glaze.
If you’re looking for a delicious breakfast treat for alongside your morning coffee, I’ve gotcha covered folks.
Butter swim biscuits have been making their rounds on the internet lately and when I saw this cinnamon swirl version I knew I had to try the recipe.
These Cinnamon Swirl Butter Swim Biscuits are all that and more. I love them and they couldn’t be easier to make. They would be a perfect treat for dear old Mom this Mother’s Day too!
What is a Butter Swim Biscuit?
Butter swim biscuits are biscuits that are made with no rolling involved. Can you say easy?
The dough is poured into a baking dish that already has some melted butter in it, hence the name “butter swim”. As the biscuits bake, the butter gets absorbed, thus creating a soft, fluffy interior with a tasty golden crust on the outside. Can you say delish?
Why You’ll Love this Recipe
A cross between a cinnamon roll and a biscuit can never be bad. It’ll always be fabulous!
No rolling needed which makes these super simple to whip up.
Ingredients You’ll Need
- dark brown sugar
- ground cinnamon
- heavy cream
- butter
- all-purpose flour
- granulated sugar
- baking powder
- coarse kosher salt
- buttermilk
- confectioners’ sugar
- cream cheese
Step-By-Step Instructions
The first step is to make your cinnamon swirl mixture by combining your dark brown sugar, cinnamon and two tablespoons of the heavy cream. You will mix until smooth and then set aside.
The second step is to place your butter in your baking dish and microwave on high until it’s melted.
The third step is to whisk together your flour, granulated sugar, baking powder and salt. Then you will add one cup of the heavy cream and one cup of buttermilk and stir until just blended.
The mixture will look just like this. ↓ You don’t want to overmix.
The fourth step is to add half the batter into the baking dish with your melted butter, then spoon your cinnamon mixture in dollops here and there over the top. You can use a knife to swirl the mixture before topping with the remaining biscuit batter.
The batter will be thick so try to spread it as gently and evenly as you can. Use a knife to score the batter into 9 or 12 squares. The biscuits will bake until evenly browned and cooked through, above 25-27 minutes at 425 degrees.
The last step is to make your cream cheese glaze. You’ll whick together your confectioners’ sugar and cream cheese with the remaining heavy cream until the mixture is nice and smooth.
It’ll be extremely difficult not to eat the glaze straight from the bowl, but control yourself folks. You’ll want all of it on top of those deliciously cinnamon fluffy biscuits.
You’ll spread the cream cheese glaze on the biscuits when you pop them out of the oven. Then you’ll let them cool for a bit so you don’t burn your mouth on the hot cinnamon filling. Distractions will be needed because they smell amazing when they come out of the oven.
They go perfectly with your morning cup of Joe, a cup of tea or even a glass of cold milk. These are like two treats in one, a cinnamon roll and a fluffy biscuit.
Tom said he’s going to make me a batch this Mother’s Day weekend and I can’t wait! If Mr. Picky can make them, so can you! Hope you guys give ’em a go too.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Cinnamon Swirl Butter Swin Biscuits
You’ll spread the cream cheese glaze over the hot biscuits, but then let the biscuits cool a smidge before enjoying so you don’t burn your mouth.
I like a nice size biscuit, so I cut mine into nine squares. You can also cut them into twelve squares.
More Delicious Breakfast Treat Recipes to Enjoy
Cinnamon Swirl Butter Swim Biscuits
Print Recipe Pin RecipeIngredients
- 1/3 cup dark brown sugar, firmly packed
- 1 Tbsp. ground cinnamon
- 1 1/4 cups heavy cream, divided
- 1/2 cup butter
- 2 1/2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 3/4 tsp. coarse kosher salt
- 1 cup buttermilk
- 1 cup confectioners' sugar
- 2 oz. cream cheese, softened
Instructions
- Preheat oven to 425 degrees. In a medium bowl, stir together brown sugar, cinnamon and two tablespoons heavy cream until smooth and well combined. Set aside.
- Place butter in an 8x8 baking dish and mricrowave on high until totally melted.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Add one cup heavy cream and buttermilk and stir until just blended.
- Pour half of the batter into your dish with the butter, then top with dollops of your cinnamon sugar mixture here and there. Use a knife to swirl the brown sugar mixture. Top with the remaining batter. Spread genthly and evenly. It doesn't have to look pretty. Score the batter with a knife into 9 or 12 squares.
- Bake until the biscuits are lightly browned and cooked through, about 25-27 minutes.
- While the biscuits are baking make your cream cheese glaze. Whisk together your confectioners' sugar, cream cheese and remaining heavy cream until smooth. Spread evenly over hot biscuits. Serve warm or at room temperature.
Notes
Recipe adapted from allrecipes
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